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This lamb recipe is perfect for Easter. I recommend serving it with a spring pea and wild mushroom sauté and au gratin potatoes.

Boneless Leg of Lamb with Garlic & Rosemary
Serves 8


  • 1 boneless leg of lamb, have butcher roll and tie for you
  • 6 garlic cloves
  • 1 tablespoon sea salt
  • Freshly cracked pepper to taste
  • 2 tablespoons rosemary, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • ¼ cup dry red wine


  1. Pat lamb leg dry with a clean cloth, make shallow cuts into the leg with a paring knife.
  2. Insert the whole garlic cloves into the cuts.
  3. Preheat oven to 350.
  4. Rub extra virgin olive oil all over the lamb leg, then season with salt & pepper.
  5. Place lamb in a lightly oiled roasting pan.
  6. Roast in the oven until the internal temperature reaches 130 (approximately 1 ½ to two hours).
  7. Remove from the oven, then remove from the pan and let rest for at least 15 minutes before carving.
  8. Remove any excess fat and place onto pan onto a medium burner, add red wine and reduce, scraping up any bits from the bottom of the pan with a wooden spoon.
  9. Strain through a fine mesh strainer and serve with the carved roasted leg of lamb with a side of mint jelly.
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